Zucchini Brownies

I've done it! I'm almost done using up all my frozen, shredded zucchini before this next batch arrives. I have one bag left and I have four zucchinis from my garden. Since you are all probably going to be up to your eyeballs in zucchini as well--I thought I'd share another dessert recipe using this fabulous and multipurpose vegetable.

Zucchini Brownies
(from the Aspen Meadows 2nd Ward cookbook--by an anonymous ward member)

1/2 cup vegetable oil
 1 1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting:
6 TBSP cocoa powder
1/4 cup margarine or butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Preheat oven to 350. Grease and flour a 9x13 pan (I did not flour and it was fine).

In a large bowl mix together oil, sugar, and vanilla until well blended. Combine the flour. Stir in 1/2 cup cocoa, baking soda, and salt. Fold in zucchini and walnuts (I omitted walnuts b/c of Mr. Brent). Spread evenly into the pan and bake for 25-30 minutes.

Frosting: Melt together cocoa and butter. Set aside to cool. In a separate bowl blend together the sugar, milk, and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Ultimate Chocolate Chip Cookie Brownie Bars

Hey everyone, I'm sorry that it has been a couple of weeks since I have posted, but we have been trying out some new recipes (as always), but unfortunately, none of them were share worthy! Fortunately, though this recipe is amazing! Then again, how can you go wrong with so much chocolate. this amazing recipe and many more are from: http://blog.babygizmo.com/2012/02/ultimate-chocolate-chip-cookie-oreo-brownie-bars/. She also has a recipe for a similar bar with Reese's that I can't wait to try. Too bad for me that Ethan is a huge Oreo fan and they were on sale. I guess hubbies have to win an occasional battle too. These are also the easiest layered dessert I think I have ever made. Note: all the blue instructions are mine for using an 11x9 pan.

Ingredients:

• Package of Brownie Mix (+the eggs, oil and water needed for that!) Warning: Ethan and I needed two boxes of Ghirardelli's Brownies to cover our Oreos.

• Package of Chocolate Chip Cookie Mix (I opted to make the Original Toll House Chocolate Chip Cookie Dough from scratch! If you go this route – use a little less flour than you normally would to keep the cookies moist.)

• Package of Oreos (regular or Double Stuffed – you choose!)

How to Make Them:
1.  Preheat oven to 350 degrees. Line a 9×9 baking pan with wax paper or foil and spray with cooking spray. (You can opt for a 13×9 pan if you want thinner bars.) If you choose to use a 11x9 pan as we did, you will need to use a little more cookie batter and an extra box of brownies.
2.  Make your cookie dough whichever way you like and spread in the bottom of the pan. If you are making a full batch of homemade Toll House cookie dough, you will only need half the batch!
3. Top the cookie dough with a layer of Oreos. We used a whole bag minus a half dozen or so. 






 4. Pour Brownie batter evenly over the oreos. Warning: if you use a bigger, 11x9 pan you will need two boxes of brownies. 







5. Bake at 350 degrees for 40 minutes.  11x9 pan needs about 50 minutes to heat through the middle of the brownie.
6. Cool for 5 minutes and then enjoy!  Add some ice cream to completely put this indulgence over the top!

Recipe, and mouth watering photos from:  http://blog.babygizmo.com/2012/02/ultimate-chocolate-chip-cookie-oreo-brownie-bars/

Peanut Butter Cheesecake Brownies

These were really good and rich, so it was easy giving half of the pan away to family and friends since I couldn't eat very many. But they are so good. Don't be daunted by the steps. Most of it is just cooling time in the fridge. These taste better the day after too after they are set up more.

Oh, and in this recipe, you really have to use the Pillsbury brand brownie mix! The first time I made them I used Duncan Hines mix and the brownie layer was totally uncooked and gooey. Like bad gooey. So I read on the Pillsbury website under the reviews for the recipe, and someone said that she had the same problem with using Betty Crocker, and so it only works with the Pillsbury (trust me on this).


1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix (you really have to use the Pillsbury brand!)

1/2 cup vegetable oil
1/4 cup water
2 eggs
1 package (8 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter (I used crunchy and it was fine, although I think creamy is better)
1 bag (8 oz) Heath® milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream (I just used milk and it was fine.)
1. Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.

2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.

3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly. (Spooning the mix over the batter is a little tricky. Just be patient and know it doesn't have to be perfect).

4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

5. In small microwavable bowl, microwave chocolate chips and cream (or milk) uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. Serve cold. Store covered in refrigerator.

For higher altitudes, you can click on this link for tips on how to adjust the recipe.

Chocolate cookie cake

Chocolate cookie cake

This is my favorite dessert. The cake is so moist and chocolaty and the icing on top makes the cake. It is so super easy and I love that it does not call for melted chocolate. I did not have buttermilk so I made my own by placing 1 T. white vinegar in a liquid measuring cup and then filling with milk until it measures 1 C. Let it sit five minutes and you have buttermilk.

Mix together in medium bowl

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

Bring just to a boil

2 cubes butter

1 cup water

4 T. cocoa powder (Use heaping tablespoons and a little extra)

Pour wet mixture into dry and add

2 eggs

1/2 cup buttermilk

1 tsp Vanilla

put into a greased and floured pan bake ( I used a cookie sheet) at 350 for 20 min.

Icing

1 cube butter

5 Tablespoons buttermilk

4 tablespoons cocoa (same as before)

1 pound powdered sugar (3 and ¾ C.)

Boil together for 2 min pour on warm cake. Some of the frosting seeps into the cake making it so moist!

Let the cake cool and the frosting harden. The extra cocoa in the frosting makes it so it has a thin crisp layer on top!

Peanut Butter Cheesecake Brownie Babies

I made these tonight for the Cub Scout Spaghetti Dinner and Bake Sale - and I thought I was a real trooper giving these away because they were so dang good! They are way easy to make, but sound super gourmet, and they make about 20 cupcakes, so you can share with friends (or not - I recommend eating them all yourself.) I didn't use the Cool Whip and cherries because the Cool Whip would have melted by the time someone bought them, and cherries are gross. But if you eat these at home, I would highly recommend the whipped topping of your choice and maybe a drizzle of chocolate syrup!

1 pkg. brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter (I guessed on this and probably used more)
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries (totally optional)

Mix brownies according to package directions. Spoon into 20 paper-lined muffin cups. I sprayed my paper liners with cooking spray because the Kraft website reviews stated that the brownies stuck to the liners. Spraying them prevents this.

Beat cream cheese, sugar, egg, peanut butter, and vanilla with mixer until smooth. Spoon one rounded Tablespoon into center of batter in each cup, pressing down slightly into batter. **Note - I placed a sandwich bag inside a cup and filled the bag with the cream cheese mixture, sealed the bag, cut an opening in the bottom corner, and piped the cream cheese mixture in. It was much faster and cleaner, and since "pressing" the mixture is sort of hard because it's so soft, you can place the tip of the sandwich bag slightly into the batter and squeeze away. You should have plenty of cream cheese mixture, so put plenty on. I had a little leftover. Bake 30 minutes or until middle is set. Mine baked about 27 minutes. Let cool completely! And eat away!

Chocolate Mint Brownie Cookie

I got this recipe from "Studio 5" on KSL and these cookies are amazing! Along the same lines as the layered mint chocolate brownies but different and sooo good. I made them twice in one week for two different events and both times they got eaten right up. I love that the middle mint layer is just melted mint chips! How easy can it get! You can also use store bought chocolate frosting for the top if you want even less work. These are worth every bit of effort and perect for St. Patricks Day!

Chocolate Mint Brownie Cookies

Ingredients:
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don't want to under bake or over bake these cookies. Let cool.

For the middle layer

Ingredients:
1 cup Guittard green mint chips, melted

Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.

Frosting

Ingredients:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners' sugar
1 tsp. vanilla extract
milk

Using a mixer, cream the butter. Whisk together the confectioners' sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

White Chocolate Raspberry Blondies

Um, why are all the recent recipes desserts? Is it because they are soooo good, and, at least for me, our dinners have been less than spectacular? You betcha!Finally, a "brownie" recipe that isn't chocolate that my husband will actually eat! I got this off of the Picky Palate blog, which I love to pieces. I've made a couple of her things and am excited to make more, like her shepherd's pie, open face lasagna on ciabatta rolls, and corn chowder! This is a girl after my own taste buds! Seriously, though, these blondies have an almost cheesecake-like texture, and the only expensive thing is the raspberries since they are a little out of season. I did not use "sanding sugar" since I really don't have any (you can get it at JoAnn's in the cake area) but just mixed regular sugar with the pecans for some sweetness anyway. I also had to cook mine almost 20 minutes more than 30-35 minutes, so just bake it for 30 minutes and then check it with a toothpick, then bake for 5 minute increments until it's done. Anyway, here is the link, and check out the rest of her blog too!

http://www.picky-palate.com/2008/10/happy-1-year-blogger-versary-to-me.html

BYU'S MINT BROWNIES

My husband emailed me this recipe. I'm thinking it might be a hint! But, these are the best!!!

BYU Mint Brownies
Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Triple-Layer Peanut Butter Brownies

Okay, this totally isn't a soup, but they are so good and so easy.

1 package (19 to 21 oz) brownie mix, prepared and baked in a 13x9 inch pan (don't overbake - you want them gooey)
1 cup cold milk
1 package (3.4 oz) vanilla instant pudding mix
1 cup creamy peanut butter (I used chunky because it was all I had and it worked fine)
1/2 cup powdered sugar
1 1/2 cups cool whip, frozen (DON'T THAW!)
3 squares Baker's semi-sweet baking chocolate
1/2 cup dry roasted peanuts, coarsely chopped (these are optional but give the brownies crunch and make them look good too)

Whisk milk and pudding 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

Spread pudding mixture on brownies, making sure it is evenly spread to all sides and smooth (you don't want peaks or the chocolate glaze won't cover it). Microwave whipped topping and chocolate on high for a minute to 2 minutes, stirring every 30 seconds. Pour and spread over pudding; sprinkle with nuts. Refrigerate at least one hour. Refrigerate leftovers. (I liked them better the next day, so I suggest refrigerating them overnight. They are easier to cut and more set).

Banana Bars

This recipe is really good - it's like banana brownies or a thick banana cake. And it's a great way to use up ripe bananas instead of banana bread.

1/2 cup butter or margarine
1 1/2 cup sugar
2-3 ripe bananas (I used three - it makes it more banana-ey)
2 eggs
2/3 cup milk then fill to the 3/4 cup mark with vinegar
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 tsp vanilla
Chocolate Chips

Cream butter and sugar together. Mix in the other wet ingredients. Mix in the dry ingredients. Sprinkle with chocolate chips after putting the batter in a greased 9X13 pan (you decide how much chocolate you want). Bake at 375 for 25-30 minutes or until light brown on top. **The recipe I have suggests frosting with cream cheese frosting, but I didn't do this because I thought it would be too rich and I like it without the frosting. But to each her own, right?? Frost away if you so desire!!!

Turtle Brownies

I know I just posted a recipe, but oh well. These are delicious and sooo addicting (did I spell that right?). Anyways... when I posted the eggplant spread recipe, I promised to also post this recipe as well and I am way excited. I know it looks daunting since it is so long, but really it's just a process because there are 3 layers to these brownies: the brownies, the caramel/pecan sauce, and the ganache. Yes, I said ganache. Yeah! And I realize that I'm posting these near swimsuit season so just bake with caution and don't say I didn't warn you.

Turtle Brownies

Brownies:
3 oz. unsweetened chocolate, coarsely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces
3 large eggs
1/2 cup light brown sugar
1 cup white sugar
1 1/2 tsp vanilla
1/2 cup plus 2 tablespoons all purpose flour
1/4 teaspoon salt

Caramel Topping:
40 Kraft caramels (10 oz), unwrapped
1/2 cup heavy whipping cream
2 cups pecan halves, toasted

Ganache Topping:
2 oz. unsweetened chocolate, coarsely chopped
1/4 cup heavy whipping cream

Preheat oven to 350 degrees F and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch rectangular baking pan.

Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans (instructions are at the bottom of recipe), making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow tostand for 5 minutes. Stir with a whisk until smooth.

Remove the brownies from the refrigerator and, using a fork, drizzle the ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set..

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant

Knock you Naked Brownies!!!

Need I say more than the title says!?!? These are to die for!!! Make sure they really are cool before diggin in, it is worth the wait!


1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Make sure the first brownie layer is cool or the caramel will go through the brownie to the bottom of the pan. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting. I recommend smaller brownies because they are very rich!

Destiny's Brownies

Preheat oven to 350*
Beat: 2 eggs
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
Add: 1/3 cup oil or shortening (applesauce for healthier version)
2 squares bitter chocolate (unsweetened baking choc.)
3/4 cup flour
Pour into greased 8" or 9" square pan
Bake @ 350* for 20-25 minutes.

(I usually double the recipe and bake it in a 13x9 pan.)

Pumpkin Bars

Christina has been wanting this recipe for a while so I thought I'd post it. I've been making this recipe for years and they come out wonderfully every single time. You just can't go wrong with this one!


2 c. flour
1 tsp. baking powder
1/2 tsp salt
2 tsp. cinnamon
1 tsp. baking soda
4 eggs
2 c. sugar
1 c. oil
2 c. canned pumpkin

Sift dry ingredients together and mix with eggs, sugar, oil and pumpkin mixture. Pour into greased and floured large cookie sheet or jelly roll pan. Bake at 350 for 30 min. Frost when cool.

Frosting:

3 1/2 c. powdered sugar
1 tsp. vanilla
1 tsp. milk
3 oz. cream cheese
3/4 stick of butter

Beat al together and spread on cooled bars.